Spring Potato Salad
Spring Potato Salad is an moderately easy dinner. Made with 1 lb. red potatoes, 1 medium carrot, peeled and diced, 1/3 c. peas, fresh or frozen, 2 tbsp. pale dry sherry or broth and 1 tbsp. vinegar, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Cook potatoes until tender, 15 to 20 minutes.
Reserving water in pan, remove potatoes to colander and rinse under cold water to cool.
Drain and cut into 1/2 inch dice.
Add carrots to reserved water and cook about 3 minutes until tender.
Remove from water, rinse and drain.
Add fresh peas to reserved water and cook 3 to 5 minutes.
If using frozen, thaw and drain well; do not cook.
Toss potatoes with sherry or broth, vinegar, tarragon, salt and pepper. Add carrots, peas and mayonnaise.
Cover and refrigerate.
π· Perfect Pairings
Complete your meal with these
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